BALSAMIC CHICKEN

Balsamic Chicken image

Provided by Beth Pierce

Categories Chicken

Time 45m

Number Of Ingredients 13

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1/2 c balsamic vinegar
3 Tbsp honey
2 Tbsp olive oil
2 clove garlic minced
1 tsp dried marjoram
1/4 tsp fresh ground black pepper
4 boneless skinless chicken breasts (6-8 ounces each)
1 1/2 c grape tomatoes halved
8 oz fresh asparagus spears chopped
1 zucchini chopped
1/2 c shredded provolone
1 c shredded mozzarella
1/4 c fresh basil ribbons

Steps:

1. Combine the balsamic vinegar and brown sugar in a small saucepan over medium low heat. Bring to a low boil and then simmer for about 10-12 minutes or until it is reduced by half. Remove it from the heat and let it cool.
2. Meanwhile in a small bowl combine the olive oil, marjoram, and black pepper. Place the chicken in a casserole dish and brush the oil mixture over both sides.
3. Once the balsamic reduction cools down pour it into the casserole dish around the chicken. Let the chicken marinate for 30 minutes flipping halfway through the marinating time. Add the tomatoes, asparagus, and zucchini
4. Bake at 350 degrees for 20-25 minutes or until the internal temperature reaches 165 degrees. Sprinkle with the provolone and mozzarella. Place under the broiler for 2-3 minutes or until the cheese is melted and lightly browned.